Crispy Prosciutto-Wrapped Chicken with Swiss Cheese and Creamy Mustard Sauce

Indulge in a classic dish that feels both elegant and comforting. This crispy prosciutto-wrapped chicken is stuffed with melted Swiss cheese, coated in golden panko breadcrumbs and baked to perfection. A rich shallot-mustard-cream sauce adds a tangy finish that complements the savory filling.

Pair it with a buttery herbed rice pilaf and green beans amandine-tender green beans tossed with toasted almonds and a squeeze of lemon. This complete meal is sure to impress at any dinner table.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce. Finely chop parsley. Halve, peel and finely chop shallot. Trim green beans if necessary. Quarter lemon. Melt 1 TBSP butter in a medium pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes. Turn off heat; transfer to a shallow dish and stir in garlic powder, half the parsley and a pinch of salt and pepper. Wipe out pan.
2. Pat chicken dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ¼ inch thick. Remove and discard top layer of plastic wrap. Keeping chicken on plastic wrap, arrange prosciutto and Swiss cheese on bottom halves of cutlets. (TIP: Break cheese slices in half if necessary.) Starting at the bottom, tightly roll up chicken, removing plastic wrap as you go.
3. Brush stuffed chicken all over (including the open ends) with half the sour cream. Working one piece at a time, press chicken into panko mixture to coat on all sides. Place, seam sides down, on prepared baking sheet. Roast on top rack until browned and cooked through, 18-20 minutes.
4. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add half the shallot and cook, stirring occasionally, until softened and translucent, 2-3 minutes. Stir in rice, half the stock concentrates and ¾ cup water. Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5. While rice cooks, heat a drizzle of oil in a large pan over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Remove pan from heat; stir in almonds and 1 TBSP butter. Stir until butter is melted and almonds are golden, 30-60 seconds. Cover to keep warm.
6. Heat a drizzle of oil in the pan used for panko over medium heat. Add remaining shallot and a pinch of salt. Cook, stirring, until softened and translucent, 3-5 minutes. TIP: Reduce heat to medium low if shallot is browning too quickly. Stir in ¼ cup water and remaining stock concentrates. Cook, stirring, until liquid has reduced by half, 2-3 minutes. Remove pan from heat; stir in half the mustard, half the garlic herb butter and remaining sour cream until melted and combined.
7. Fluff rice with a fork. Stir in remaining garlic herb butter and remaining parsley; season with salt and pepper if desired. Slice chicken crosswise. Divide chicken, green beans and rice pilaf between plates. Spoon sauce over chicken; top green beans with a squeeze of lemon juice. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cheese instead of Swiss?

Yes, you can substitute Swiss with provolone, mozzarella or Gruyère for a similar melt.

How do I prevent the chicken from unrolling during baking?

Place the rolls seam-side down on the baking sheet and brush with sour cream to help seal the edges.

Can I make this dish ahead of time?

The chicken rolls can be assembled and refrigerated up to a day in advance. Bake just before serving for best crispiness.